A delicious and easy fruit dessert is this peach coffee cake recipe that uses canned peaches, yeast and baking powder in a pastry-like cake with caramelized topping. Imagine how delicious a piece of this tender peach-filled cake would taste about now.
Why Make This Peach Cake
To begin with, it is a fabulous and delectable cake that is moist with a delicate crumb texture.
This peach dessert also has baking powder in it as well and is fairly quick to bake compared to other yeast coffee cakes. The reason this recipe is timesaving is because you just make the batter and prepare to bake immediately like a baking powder cake.
Though you may have fresh peaches, you can make this yeast cake anytime of the year since it uses canned peaches. However, if you have a peach tree or want to use fresh peaches, then about two to two and half cups should be enough for this cake.
I also like to use canola oil in this fruit dessert for the dough. It makes the creaming process easier, but I rely on butter for the brown sugar caramelized topping.
The next time that you feel like baking, I hope that you’ll remember this easy peach coffee cake recipe and give it a try. You also may want to check out my special yeast coffee cake that uses potato water and my yeast-raised crumb cake, which both are sensational. Please share them with your family and friends and come back to my blog for more of my home-tested recipes.
Peach Coffee Cake Recipe
½ package of dry yeast or 1-1/4 teaspoons
1/4 cups of very warm water (but not hot)
1 teaspoon of sugar
2 large eggs
½ cups of canola oil
½ cups of sugar
2 cups of flour
3 teaspoons of baking powder, leveled
½ teaspoons of salt
½ cups of sugar
1/4 teaspoon of lemon extract
1 teaspoon of vanilla extract
15-oz. can sliced yellow peaches, drained and cut into pieces
1/4 cup of milk
Caramelized Topping:
½ cups firmly packed brown sugar, light or dark
1/4 cup of flour
½ teaspoons of cinnamon
1 teaspoon of vanilla extract
3 tablespoons of butter
To Make the Cake Batter:
Mix the yeast with the sugar in the very warm, but not hot water. Give it a minute or two to start foaming.
Next, sift together the two cups of flour, baking powder and salt in a different large mixing bowl.
Cream the oil with the ½ cups of sugar before adding the eggs and beating them into the creamed ingredients, one at a time.
Stir in the lemon extract and vanilla next to the creamed ingredients.
Combine the yeast with the creamed ingredients and then slowly add some of the sifted dry ingredients, alternating with the milk until all the batter ingredients are combined.
Now grease a 13 x 9 x 2″ baking pan.
Pour half of the batter in and then spread the peaches over it.
Top the cake with the remaining batter next.
Now sprinkle the caramelized topping over the peach cake.
To Prepare the Caramelized Topping:
Combine the topping ingredients and work the butter into until forming a crumb mixture.
Bake in a 350-degree oven for about 25-30 minutes, depending on how your oven is regulated.
ENJOY!
A delicious and easy fruit dessert is this peach coffee cake recipe that uses canned peaches, yeast and baking powder in a pasty-like cake with caramelized topping.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
caramelized topping, easy fruit dessert, peach coffee cake recipe, peach dessert, yeast coffee cake
:
-
½
package of dry yeast or 1-1/4 teaspoons -
1/4
cups
of very warm water
but not hot -
1
teaspoon
of sugar -
2
large eggs -
½
cups
of canola oil -
½
cups
of sugar -
2
cups
of flour -
3
teaspoons
of baking powder
leveled -
½
teaspoons
of salt -
½
cups
of sugar -
1/4
teaspoon
of lemon extract -
1
teaspoon
of vanilla extract -
15-
oz.
can sliced yellow peaches
drained and cut into pieces -
1/4
cup
of milk - Caramelized Topping:
-
½
cups
firmly packed brown sugar
light or dark -
1/4
cup
of flour -
½
teaspoons
of cinnamon -
1
teaspoon
of vanilla extract -
3
tablespoons
of butter
-
Mix the yeast with the sugar in the very warm, but not hot water. Give it a minute or two to start foaming.
-
Next, sift together the two cups of flour, baking powder and salt in a different large mixing bowl.
-
Cream the oil with the ½ cups of sugar before adding the eggs and beating them into the creamed ingredients, one at a time.
-
Stir in the lemon extract and vanilla next to the creamed ingredients.
-
Combine the yeast with the creamed ingredients and then slowly add some of the sifted dry ingredients, alternating with the milk until all the batter ingredients are combined.
-
Now grease a 13 x 9 x 2″ baking pan.
-
Pour half of the batter in and then spread the peaches over it.
-
Top the cake with the remaining batter next.
-
Now sprinkle the caramelized topping over the peach cake.
-
To Prepare the Caramelized Topping:
-
Combine the topping ingredients and work the butter into until forming a crumb mixture.
-
Bake in a 350-degree oven for about 25-30 minutes, depending on how your oven is regulated.
-
ENJOY!
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